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I personally can't stand the wilton buttercream. I use cream cheese in my buttercream with real butter and powdered sugar. It's the same recipe the bakery I worked for used for all their cakes. The powdered sugar acts as a preservative. I've had cakes sit out for hours and it's fine. All the bakery's wedding cakes also sat out for long periods of time. As long as it's not in a hot room (gets too soft), you should be good.
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